George Mendes at Aldea

Bio

George Mendes is the chef/partner of Lupulo and Aldea. As a first-generation American born to Portuguese parents, he has fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Connecticut.

Accolades

  • Nominee for Best Chef: New York City
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • One Star
    Michelin Guide
  • Ten Best New Restaurants
    GQ Magazine
  • ChefsFeed Winner
    One of the Best Things to Eat in NYC

My Restaurants

  • Aldea
    31 W 17th St
    New York, NY

Where I Eat

Behind the Scenes

Chef George Mendes reviews  at post.venue.name
"Sup."
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Chef George Mendes reviews  at post.venue.name
"L'astrance - one of the best meals I've had in a very long time"
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From My Menu

Chef Franklin Becker reviews Shrimp alhinho at Aldea
$$$ | Spanish/Portuguese
Flatiron
1 Review
"Garlic shrimp is something that defines Portuguese cooking, and in the hands of George Mendez, it is perfect. Aldea's version has garlic, coriander, pimento, and pressed jus."
Chef Kurt Gutenbrunner reviews Sea urchin toast at Aldea
$$$ | Spanish/Portuguese
Flatiron
1 Review
"I love sea urchin in general, but particularly in this dish where the roe’s ocean funkiness is tempered by the mildness of the cauliflower. The mustard seed adds spice and the lime brings acidity."
Chef Daniel Boulud reviews Suckling pig at Aldea
$$$ | Spanish/Portuguese
Flatiron
1 Review
"I love the flavors of George Mendes’ suckling pig. He pairs it with littleneck clams, cauliflower and carrot pickles, and golden nugget potatoes. He is a talented young chef who incorporates flavors from his Portuguese heritage with French technique."
Chef Colt Taylor reviews Knoll Krest farm egg with bacalhau at Aldea
$$$ | Spanish/Portuguese
Flatiron
1 Review
"George balances this dish brilliantly. When the salty and aggressive olive combines with the richness of the egg, simplicity meets perfection. Maintaining a balance of light and airy while leaving the substance that the salt cod deserves is an art form. It can easily be over- or under-shot."